Stewed crinkled kale from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food (page 436) by Jacques Pépin

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Notes about this recipe

  • Breadcrumbs on January 08, 2012

    p. 436 - The ingredients in this dish are pretty common however the preparation method was new to me. Kale is washed and trimmed, garlic is chopped then oil is placed in a pan over medium heat along with the chopped garlic and hot pepper flakes. Once the garlic sizzles and starts to brown, the kale is tossed in along w 1.5 cups of water. The mixture is then brought to a boil over medium-high heat until the water has almost evaporated. JP indicates it can be served hot or, at room temp.We opted to serve it at room temp alongside our NY Strip Roast (an Epi recipe). This was a tasty dish and I can’t honestly say I noticed anything particularly different in terms of flavour vs other kale dishes I’ve made without stewing the greens. I will say that the greens were much softer for the boiling process - a feature that appealed to mr bc (who’s not a lover of anything green unless it’s furniture or paint). I wouldn’t repeat this recipe as I prefer a simpler prep and crisper greens.

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